Chinese mustard. Honey mustard. Buttermilk Popcorn Chicken with Honey Mustard Dip Lou Lou Girls.Blogspot.Com. Turn the dough out onto the work surface and divide it into 8 equal pieces. Distinctive honey-kissed mustard paired with buttery pretzel sticks are ready to open and enjoy. The Best Vegetable Cooking Tip I’ve Ever Received Was Also the Simplest, The Most Popular Thanksgiving Recipe on NYT Cooking, A Hidden Alcohol Sensitivity Could Explain Your Nasty Hangover, Make Your First Homemade Japanese Breakfast For More Blissful Mornings, 14 Thanksgiving Sides to Remind You Why You Love This Holiday Meal, 3½ cups all-purpose or bread flour, plus more as needed, Neutral oil (like grapeseed or corn) for greasing. Yellow mustard. Yellow mustard. Chinese mustard. Drop the pretzels, one at a time, into the boiling water; don’t crowd. But if you’re a condiment collector with some mustards sitting around, here’s a recipe that calls for all of them. It also makes a great after-school snack paired with a cup of hot cider or glass of cold milk. Pretzels with Mustard Recipe photo by Taste of Home. When the pretzels are nearly done rising, fill a large pot with 8 cups of water and bring it to a vigorous simmer. Maybe you have some of Buffalo, New York-style Weber’s brand horseradish mustard. Plan Shop. Like bagels, pretzels are boiled before baking. Put the flour in a food processor. And the only thing better than a pretzel with mustard is mustard variety. German mustard. Stir to dissolve the baking soda and adjust the heat so the water simmers steadily but not violently. Maybe you have some of Buffalo, New York-style Weber’s brand horseradish mustard. Lightly grease a large bowl with oil and dump in the dough, turning to coat. For an alternative shape, you can form the dough into rolls or twists: For twists, fold each long rope in half and tightly twist the two sides around each other. Bake for 12 to 15 minutes, until the pretzels are deep golden and glossy. TS EatWell. German mustard. Turn the dough out onto a lightly floured work surface and knead by hand, adding flour as needed, until the dough is tacky and smooth, 4 to 6 minutes. Boil and bake both as directed (rolls will take a little longer than twists or regular pretzels). Keeping the rest of the dough covered with a kitchen towel as you work, shape each piece into a pretzel (see illustrations below). When they’re all shaped, cover with a kitchen towel and let rise until puffy, 30 to 45 minutes. You can buy some pretty good soft pretzels, but nothing is going to beat these soft, chewy, salty homemade pretzels… I’m not suggesting you go on a mustard goose-chase or spend a bunch of money on mustard. Item: 421325 Honey mustard. If you would like to let the dough rise for a longer period of time, which will help it develop flavor, refrigerate for up to 12 hours; bring it back to room temperature before proceeding. Serve with soft pretzels. Place the pretzels into the hot baking soda bath for 20-30 seconds, spooning the liquid over the pretzels, then transfer to the baking sheet and sprinkle with coarse kosher salt and bake for 10 minutes until golden brown. If the dough is too dry, add water 1 tablespoon at a time and process for 5 or 10 seconds after each addition. Mustard Cheese Sauce The only “exotic” ingredient in the recipe is malt syrup (which also helps with that beautiful crust), but if you can’t find it, just substitute brown sugar. Seasonal item. When you’re craving a salty snack, there’s nothing quite like homemade pretzels and mustard. Add the malt syrup and baking soda; as soon as you add the baking soda the water will foam up considerably, so be careful, and if it looks like the pot will overflow, just remove from the heat until the foam subsides. Boil for 45 seconds on each side, then remove them with a slotted spoon or slotted spatula and put on a lightly greased rack to drain. The quick sauce for this wonderful treat from our Test Kitchen adds an "almost homemade" note to busy weeknight meals. The only thing that’s non-negotiable (IMHO) is serving these with some mustard for dipping. Pretzels with Mustard. Pretzels with Mustard Recipe photo by Taste of Home. Making food at home is almost always better than store-bought and these soft pretzels are no exception. This had a sour taste that we didn't care for. Cool on a rack until you can handle them and serve while still warm. Cover with plastic wrap and let rise at room temperature until the dough has roughly doubled in size, 1½ to 2 hours. Honey mustard pretzel dip is the bomb I tell you. If you like your soft pretzels to have a little more crunch on the outside but remain tender and chewy in the middle, just lower the oven temperature and bake for a little longer. Press the two ends together. The key is adding baking soda to the water, which gives pretzels their distinctive flavor and brown, glossy crust. Excellent, and takes about 5 minutes to make! The quick sauce for this wonderful treat from our Test Kitchen adds an "almost homemade" note to busy weeknight meals. Great gift for snackers, as a thank-you or stocking stuffer. Add Recipes Clear Meal Plan Print Taste Preferences Make Yummly Better. If it is too wet, add a tablespoon or 2 of flour and process briefly. I’m not suggesting you go on a mustard goose-chase or spend a bunch of money on mustard. Remove the pretzels from the oven and immediately brush with the melted butter. Taste of Home is America's #1 cooking magazine. similar to spicy mustard but with more of a whopping flavor; if you want to just use what’s on hand and have Grey Poupon dijon mustard in your fridge just use that ; Yellow mustard When they’re all boiled, transfer to the prepared baking sheets. Here is what you’ll need to throw this together: Creole mustard. Makes: 8 pretzelsTime: 4½ hours, largely unattended. Dijon. Process for about 30 seconds, then remove the cover. Here's a gift that definitely cuts the mustard! It also makes a great after-school snack paired with a cup of hot cider or glass of cold milk. nice blend of flavors just a little too spicy for me. Dijon mustard, pretzel sticks, onion powder, salt, egg, boneless pork chops and 4 more. pretzel salt, yellow mustard, baking soda, unsalted butter, vegetable oil and 10 more. In a small bowl, whisk the mustard, honey, vinegar and sugar until blended. Beat the egg with 2 teaspoons water to make an egg wash. Brush it over the tops of the pretzels and sprinkle them with coarse salt. Alternatively, these will keep in a paper bag or bread box for about a day. yellow mustard, garlic powder, honey, flour, dried oregano, baking powder and 10 more. Anything else would be heresy. Meanwhile, heat the oven to 450°F and line baking sheet with parchment paper or lightly grease with oil. The recipe here produces perfectly chewy pretzels with dark, burnished exteriors. Homemade Soft Pretzels. And the only thing better than a pretzel with mustard is mustard variety. Add the yeast, sugar, salt, and melted butter and process for 5 seconds. The dough should be in a well-defined ball, only slightly sticky and very easy to handle. Dijon. You can twist pretzels into their signature shape, but you can also bake them as rolls or twists if you prefer. 10 Adorable Ways to Decorate Gingerbread Cookies, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents. 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